| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed soil buildup inside the ice chute on the front prep beverage dispenser. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed food soils on the upper interior of the food prep "Q ING" microwave at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed food items in the line prep cooler that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food items were checked internally with TDA verified thermometer.
Food Items Included:
Sliced Tomatoes @ 47-50 degrees.
Shredded Lettuce @ 47-50 degrees. |
PIC discarded food items at the time of inspection. |
Priority (P) |
2 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed heavy grease/oil buildup on the fryer hood vents at the time of inspection. |
|
Core (C) |
1 |